Zucchini Carrot Harvest Cake

February 13, 2017

2 minute read

I think I have a small fear that I’ll be away from home and hungry and all there will be to eat is something that I’m allergic to. It’s happened a lot though. I hate being hungry. Because I can’t eat a lot of what is usually around on set, I tend to cart around a lot of snacks. Protein bars, mixed nuts, fruit, or something I’ve baked can all be found in my purse on any given day.

I’m not sure if my obsession with ingredients began when I first started to fall in love with baking, or when I first learned of my food allergies. Either way, I am meticulous about what goes into my recipes. I love making recipes that are both delicious and serve their purpose as fuel. This bread/cake is perfect for breakfast, packed with tons of happy healthy stuff, and is gluten-free and dairy-free.

Because I am a bit of a health freak, this recipe makes me really happy. It has a lot of ingredients, yes, but all of them excellent for breakfast on-the-go. And you can’t go wrong with a bit of veggies baked into your bread. The fat in the almond butter, flour, chia seeds and walnuts are excellent fuel for your brain and keep you satiated. The eggs and protein powder pack some protein that will also help keep you full until lunch. This cake is lightly sweetened so it’s perfect for breakfast and because of the spices, tastes like Fall 🙂 Happy baking!

Preheat oven to 350F and grease an 8×8 baking pan. In a large bowl, mix everything together until thoroughly combined. Pour into prepared tin and bake for 30 minutes or until toothpick inserted in center comes out clean. Let cool then cut into squares. Store in an airtight container in fridge for up to one week.